Spanish-style boiled potatoes with paprika and saffron
Spain on a Fork · ♥ 1.9K likes · 46.4K views · 6 min video
Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole onion
- 6 cloves garlic
- 1 kg potatoes
Finely chop the onion and roughly chop the garlic. Cut the peeled, washed and dried potatoes into 2 inch pieces.
Heat a large fry pan over medium heat and add the olive oil.
- 45 ml extra virgin olive oil
After a couple of minutes add the onion and garlic and stir continuously until the onion is translucent, 3 to 4 minutes.
- 1 tsp sweet smoked Spanish paprika
- ¼ tsp saffron threads
- sea salt
- freshly cracked black pepper
Add the potatoes, paprika and saffron, season generously with sea salt and black pepper and mix.
- 720 ml cold water
- 1 sprig fresh rosemary
Add cold water just to barely cover the potatoes, mix, add a sprig of rosemary and turn the heat to high.
Once boiling, cover, lower to low-medium and simmer 20 to 25 minutes until the potatoes are just cooked through.
Test with a toothpick: it should go in easily with a little resistance; simmer a couple of minutes more if needed.
- fresh rosemary
Transfer to a serving dish, pour the pan liquid over as a sauce and garnish with fresh rosemary.
Serving with the pan liquid